Diane Mott Davidson Message Board
Debbie posts on 6/3/2005 8:34:33 PM
I've listened to the first 10 books on tape. I thoroughly enjoyed each one and have recommended the series to countless friends. The stories are read by Barbara Rosenblat, the most fabulous narrator I know of. She makes the stories truly come alive, with her talent to do so many voices and accents, and assign a fitting and unique voice to each character. These great stories become stupendous with B as the narrator.
How disheartened I was to start Chopping Spree and hear a strange voice. I stopped the tape and seriously considered taking it back to the library. I've decided, reluctantly, to continue. If the new narrator continues to disappoint, I will scratch future books on tape, and read the rest.
Mrs. Davidson, if you read this, please get Barbara Rosenblat back!
Sue posts on 6/3/2005 4:06:53 PM
I have really enjoyed all of the "Goldie" books and have passed them on to my 2 daughters and 2 friends who have all enjoyed them tremendously. I'm currently reading Sticks & Scones. I bought this copy from a second hand bookstore and unfortunately the page with the recipe for Castle Scones had been ripped out. Since I've also recently gotten into making scones I would really love a copy of this recipe. Thank You, Sue
Kelly posts on 5/30/2005 8:47:38 AM
I hope this helps. You can get some recipes like this at the place Gary said earlier just type in the 3 w's then diannemottdavidson then the dot com thing
In-Your-Face Strawberry Pie
1 cup chopped filberts
1/2 pound (2 sticks) unsalted butter, melted
2 cups all-purpose flour
In a wide, dry frying pan, toast the filberts over medium-low heat, stirring, until they emit a nutty scent and have turned a very light brown. Allow to cool on paper towels.
Preheat the oven to 350°. Butter a 9-by-13-inch or 10-by-14-inch glass pan.
Mix the nuts, melted butter, and flour until thoroughly combined, then press this mixture evenly onto the bottom of the pan.
Bake the crust for about 20 to 30 minutes, or until the crust is set and has turned a very light brown. Set aside on a rack to cool completely before filling.
Topping (see note)
11/2 pounds fresh strawberries, trimmed and hulled
2 cups sugar
2 tablespoons cornstarch
1 cup water
Mash the strawberries with a potato masher until they are crushed. Measure them; you should have about 2 cups. Mix the sugar with the cornstarch. In a large saucepan, heat the strawberries, sugar mixture, and water over medium heat, stirring, until the sugar has dissolved. Stirring constantly with a wooden spoon or heatproof spatula, raise the heat to medium-high (low altitude) or high (high altitude), and heat to boiling. (The mixture will be very hot, so be careful of splatters.) Stirring constantly, boil the mixture for about one minute, or until the mixture is very thick and begins to clear. (It will not clear completely.) Remove from the heat and pour into a heatproof bowl. Allow to cool completely.
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar, sifted twice
2 teaspoons vanilla extract
21/2 cups chilled heavy whipping cream
Beat the softened cream cheese with the confectioners' sugar and vanilla until smooth. In a separate bowl, whip the cream until it holds soft peaks. (Do not overbeat.) Fold the whipped cream thoroughly into the cream cheese mixture.
To assemble the pie, spread the filling over the cooled crust. Carefully spoon the cooled strawberry topping over the filling until it is completely covered.
Chill the pie thoroughly, at least 4 hours, before serving. If you are chilling the pie overnight, cover it with plastic wrap, which you remove just before cutting.
MAKES 24 SERVINGS
Note: For the topping, it is best to start with about 2 pounds of strawberries before trimming and hulling. You will end up with about 11/2 pounds of strawberries. Also, you should prepare the topping before starting on the filling, because it needs to cool completely before being spread on the filling. Finally, this recipe makes about a cup more topping than you need for the pie. Leftover topping must be refrigerated and used within 2 or 3 days. It is delicious on vanilla ice cream or toasted, buttered English muffins
Helen posts on 5/29/2005 11:49:06 PM
Is there any where to get the recipes from Dianes books. I have read all the books! I wrote some recipes down but forgot to write some down and would really like to try the pie crust recipes in her last book they were for the strawberry pie ones. Please let me know where to find them besides having to go to the lib. again or going out to buy the books. Thanks
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